FIELD: food processing industry.
SUBSTANCE: spiny eleutherococcus roots are extracted with liquid ammonia, wherein pressure in extraction mixture is periodically dissipated to ammonia boiling point and built up to starting value. Then liquid phase is separated and extractant is distilled to produce target product.
EFFECT: decreased energy consumption.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
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| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
RU2253289C1 |
| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
|
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| METHOD FOR PRODUCTION OF FOOD EMULSIFIER | 2003 |
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|
RU2257082C1 |
